It is a method that allows you to adjust the dose of insulin ready to be given to a meal to the carbohydrate content of that particular meal. It represents a planning system that requires commitment but allows flexibility and freedom of choice in nutrition. If it does not appear, select 2 units again. Only after making sure that the needle is full, select the dose to be injected.
Insert the needle into the skin following the recommended injection technique. When the needle is inserted, press the button completely. Important: wait 10 seconds before removing the needle. Gently pull the needle out. Remember to dispose of the material properly.
To learn the carbohydrate count it is necessary to learn to recognize which foods contain them and above all to be able to count the contents in grams. Chinese Medicine Melbourne provides a viable alternative option.
There are the food groups that contain carbohydrates: cereals and derivatives: flour, pasta, rice, polenta, bread, crackers and the like, legumes and potatoes, fruit, confectionery products: cakes, pies, snacks, chocolate, ice cream, etc, milk and yogurt and sugary drinks.
Simple carbohydrates, which are quickly absorbed: sugar, fruit juice, sweetened drinks, candies, honey. Complex carbohydrates, whose absorption is slower: cereals and derivatives, legumes and potatoes.
This distinction is very important, especially when carbohydrates are taken as a treatment for hypoglycemia via Chinese Medicine Melbourne (in these cases, simple ones are preferred)
If the portion of food to be consumed does not correspond to 100 g, a proportion must be applied. For example, if the common bread has 65g of carbohydrates in 100g, and if they take 50g, applying a proportion, the content in grams of carbohydrates (X) of the portion is obtained:
The same is true for other foods, but for pasta and cereals such as rice and spelled it is important to note that the carbohydrate contents shown in the table refer to the raw weight; so if they are weighed afteror cooking the value must be adjusted (usually half for pasta and a third for rice, barley and polenta).
At the beginning it is necessary to weigh all the foods containing carbohydrates, but with time and practice one usually learns to estimate the weight of food by eye. Tip: the carbohydrate table we suggest referring to is basically correct, but it’s a simplification.
The foods on the market have a variable carbohydrate content, depending on the processing and the brand, therefore when possible, it is always better to consult the label of the product being consumed (among other things, it is also very convenient, because it provides the value per portion or per piece).
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